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Flourless Chocolate Chambord Cake

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Recipe

 

Yield

1 cake

Prep

20 min

Cook

45 min

Ready

1 hrs
Trans-fat Free, Good source of fiber, Low Sodium

Ingredients

Amount Measure Ingredient Features
10 ounces chocolate
chopped
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2 ounces chocolate
chopped
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¾ cup butter, unsalted
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cup water
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6 large eggs
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1 cup sugar
granulated
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1 teaspoon vanilla extract
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3 tablespoons chambord
*

Ingredients

Amount Measure Ingredient Features
289 ml/g chocolate
chopped
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57.8 ml/g chocolate
chopped
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177 ml butter, unsalted
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79 ml water
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6 large eggs
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237 ml sugar
granulated
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5 ml vanilla extract
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45 ml chambord
*

Directions

Preheat oven to 325℉ (160℃)., grease and flour a 9-inch springform pan.

Melt the semisweet chocolate, unsweetened chocolate and butter with the water in a medium saucepan over low heat, stirring with a wire whisk until smooth.

Cool slightly.

In a large mixing bowl, beat the eggs, sugar and vanilla extract on high speed for 10 minutes.

Fold in the chocolate and liqueur.

Transfer the batter to the prepared pan.

Place the pan in a shallow baking pan.

Bake for 35 to 40 minutes, or until the cake is slightly puffed on the outer one-third of the top and the center doesn't shake when you move the pan gently.

The cake should feel firm all over, except in the center.

Remove the springform pan to a wire rack to cool for 20 minutes.

Loosen and release the sides of the pan, but leave the cake in the pan until completely cool.

Remove the cake from the pan.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 272g (9.6 oz)
Amount per Serving
Calories 103262% from fat
 % Daily Value *
Total Fat 71g 109%
Saturated Fat 41g 205%
Trans Fat 0g
Cholesterol 409mg 136%
Sodium 124mg 5%
Total Carbohydrate 34g 34%
Dietary Fiber 5g 18%
Sugars g
Protein 26g
Vitamin A 29% Vitamin C 0%
Calcium 7% Iron 21%
* based on a 2,000 calorie diet How is this calculated?
 

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